Recipe courtesy of Michele Urvater
Chicken Noodle Soup - Asian Style
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 355
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 38
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 16
- Cholesterol
- 49
- Sodium
- 543
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
1-ounce dried Shiitake mushrooms, soaked in hot water for 30 minutes, drained, trimmed and sliced
1 tablespoon vegetable oil
1 cup minced onion
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 cup sliced carrot
1 1/2 cups sliced Napa Cabbage or Bok Choy
6 cups chicken stock or broth
1/2 package dried Asian egg noodles
1 cup broccoli florets
1 cup cooked sliced chicken
1 tablespoon soy sauce
2 tablespoons rice vinegar
Sesame oil to taste
Minced whole scallion for garnish
Directions
- In a large saucepan set over moderate heat, heat the oil until it is hot. Add the onion, garlic, and ginger, and cook, stirring occasionally, 3 minutes. Add the carrot and cabbage and toss to combine Add the broth, reserved mushrooms and salt to taste and simmer 10 minutes. In a saucepan of boiling salted water cook the pasta until al dente, drain and transfer to stock. Add the broccoli, chicken and seasonings and simmer stirring occasionally, for 3 minutes, or until broccoli is just cooked and chicken heated through. Add sesame oil. Ladle the soup into bowls and garnish with the scallion.